When I think of French pastry, I think of croissants. Full of butter and yet light as a feather, they're best eaten fresh from the oven. They require technical accuracy and patience to make. With a bit of practice, simple ingredients, and a rolling pin, you can make croissants at home that will be better than most store-bought ones.Read More
A lot of recipes on gingybakes focus on pastry, and where there's pastry, there's dough lamination! Making your own pastry can be intimidating. It's full of folding and turning and books. Since when do you need books to make pastry? What is even happening?
For any recipe you're using that requires dough lamination, you can check out this guide below. Visuals are key to understanding what's going on. I should add that there are so many different methods to laminate dough. I really think you should use what methods work best for you because there isn't really one tried and true. The purpose of this guide is to take you through the steps I've been using for a few years with what has worked best for me.Read More
Rough puff pastry is one of the few cheats or workarounds in the baking world. Throw patience out the window! You don't need it here. Your rough puff will be done sooner than you know it, in under an hour. Don't be ashamed to use this shortcut. Rough puff will yield almost if not the same quality pastry as a full puff.Read More
Fans of the Great British Bake Off may be familiar with the kouign amann [queen-a-mahn], first introduced on the show in 2015 in the nerve-wracking technical challenge. The buttery pastry originates from the Brittany region of France and literally translates to cake butter (A+ translation). The finished product delivers just that.Read More